Kate's Cuisine

Nov 08 2016

Lasagna Soup

lasagna-soup

A crock pot version of this Lasagna Soup recipe was going around on Facebook for a little while. I cooked mine on the stovetop because well, I prefer cooking soup on the stovetop. But if you want to throw ingredients into a slow cooker before heading out for the day, that would totally work, too. Just  cook the noodles before tossing them into the soup, as pasta cooked in tomato sauce can turn gummy.

The girls and I had the Lasagna Soup leftovers for lunch the next day, and we all agreed that overnight, the flavours blended together even more, making the soup even tastier!

  • 2 tablespoons olive oil $0.06
  • 1 pound lean ground beef $5.50
  • 1 large onion, diced $0.47
  • 1 red bell pepper, diced $0.70
  • 1 green pepper, diced $0.60
  • 2 cups sliced mushrooms $1.98
  • 4 cloves garlic, minced $0.04
  • 1 can (28 ounces) crushed tomatoes $1.89
  • 1 can (14.5 ounces) diced tomatoes $1.89
  • 4 cups beef broth $1.99
  • 1 tablespoon Worcestershire sauce $0.08
  • 1 tablespoon dried Italian seasoning $0.26
  • 1 tablespoons fresh basil leaves, chopped $0.05
  • 1 tablespoon fresh parsley, chopped $0.03
  • 4 tablespoons Parmesan cheese, divided $0.82
  • 1 cup dried tubetti pasta, or other short pasta $0.22
  • 2 cups fresh spinach, roughly chopped $2.22
  • 2 cups mozzarella cheese, grated $2.50
  • Salt $0.01
  • Freshly ground black pepper $0.01

Total cost $21.22
Cost per serving $2.65

1.) Bring a large pot of salted water to a rolling boil. Add tubetti, cook until it’s just under al dente, then drain and set aside.

2.) Heat olive oil in a large stock pot or Dutch oven set over medium heat. When hot, add the onion, red and green pepper, mushrooms, and garlic. Season with a pinch of salt and pepper and Italian seasoning. Cook for about 5 minutes, until the vegetables have softened.

3.) Add the ground beef and, stirring occasionally, cook until browned.

4.) Add the crushed tomatoes, diced tomatoes, and beef broth. Bring to a boil then reduce heat and simmer. Add 2 tablespoons of Parmesan cheese, Worcestershire sauce and let cook for about 30 minutes to let all the flavours blend together.

5.) Add the spinach, cooked pasta, fresh basil and parsley, and season again with salt and pepper. Cook for about 10 more minutes, just until the spinach is wilted.

6.) Spoon into bowls and garnish with remaining Parmesan and shredded mozzarella cheese.

7.) Serve and enjoy!

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